摘要
以羟丙基交联木薯淀粉、聚羟基脂肪酸酯(polyhydroxyalkanoate,PHA)为成膜基材,马来酸酐(maleic anhydride,MAH)为增容剂,采用挤压吹塑法制备淀粉/PHA复合膜。马来酸酐通过两种不同方式加入淀粉/PHA体系中,即淀粉、PHA与MAH直接共混挤出(直接添加处理)和PHA先与MAH干法改性,再与淀粉共混挤出(干法改性处理),且MAH的添加量分别为1%、3%和5%。研究改性方式及MAH添加量对膜性能的影响。结果表明:PHA质量分数为12%时,由直接添加处理1%MAH所成膜具有较高的抗拉强度和透光率,较好的阻水性、热稳定性和相容性,且具有较为平滑均匀的微观结构;由干法改性处理5%MAH所成膜的断裂伸长率较高,膜表面较为平整光滑。PHA质量分数为24%时,由直接添加处理3%MAH所成膜具有较高的抗拉强度,较好的阻水性、热稳定性,且微观结构较为平滑均匀;由干法改性处理3%MAH所成膜具有较好的机械性能;由干法改性处理5%MAH所成膜具有较高的透光率。傅里叶变换红外光谱表明MAH的添加能够增强各分子间的相互作用。综合膜的各项性能得出,当PHA质量分数为12%时,由直接添加处理1%MAH所成膜具有较优的性能;当PHA为24%时,由直接添加处理3%MAH所成膜的性能较优。
Hydroxypropyl distarch phosphate/polyhydroxyalkanoate(PHA)composite films were prepared by extrusion blowing using maleic anhydride(MAH)as a compatibilizer.MAH was added at 1%,3%or 5%into the starch/PHA system by two different methods,viz.,blending starch and PHA with MAH directly by extrusion(method 1)or blending PHA modified with MAH under dry conditions with starch by extrusion(method 2).The aim was to explore the effects of modification methods and MAH content on the properties of composite films were explored.The results showed that when PHA content was 12%,the films prepared by direct addition of 1%MAH exhibited higher tensile strength and light transmittance,as well as better moisture barrier property,heat stability and compatibility with a flat,smooth and uniform microstructure,while those prepared by method 2 with 5%MAH had higher elongation at break and a flat and smooth surface.The films prepared with 24%PHA and 3%MAH by the first method exhibited higher tensile strength,moisture barrier property and heat stability with a smooth and uniform microstructure.The films prepared by the second method with 24%PHA and 3%MAH had better mechanical properties,while films with higher light transmittance were obtained with 5%MAH when other conditions were kept the same.Fourier transform infrared spectroscopy suggested that addition of MAH could enhance the intermolecular interaction.These results suggested that the films prepared by direct addition of 1%MAH exhibited better properties when PHA content was 12%,whereas those prepared by direct addition 3%MAH showed better properties when PHA content was 24%.
作者
孙圣麟
刘鹏飞
秦洋
王文涛
侯汉学
董海洲
SUN Shenglin;LIU Pengfei;QIN Yang;WANG Wentao;HOU Hanxue;DONG Haizhou
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第7期221-229,共9页
Food Science
基金
国家自然科学基金面上项目(31371747)
"十二五"国家科技支撑计划项目(2013BAD18B10-3)
山东省自然科学基金项目(ZR2012CM016)
关键词
马来酸酐
改性方式
挤压吹塑
淀粉/聚羟基脂肪酸酯复合膜
性能
maleic anhydride
modification method
extrusion blowing
starch/polyhydroxyalkanoate composite films
properties
作者简介
第一作者简介:孙圣麟(1990—),男,硕士,研究方向为粮油加工原理与技术。E-mail:596007278@qq.com;通信作者简介:侯汉学(1974—),男,副教授,博士,研究方向为粮油食品加工。E-mail:hhx@sdau.edu.cn
